Cream-ripener.



No. 790,466. PATBNTED MAY 23, 1905.

T. L. VALBRIUS. CREAM RIPENBR.

APPLICATION FILED AUG. 29, 1904.

wusig L 3 SHEETS-SHEET 1.

PATENTBD MAY 23, 1905. T. L. VALERIUS. I A (JR/EAM' RIPENBR. Arrmourox FILED 116.219, 1904.

3 BEEETB-BHBET 2.

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PATENTBD MAY 23,1905'. T. L. VALERIUS.

CREAM RIPENER. APPLICATION I'IILED AUG. 29f 190@ 3 SHEETS-SHEET 3.

l UNITED STATES Patented May 23, 1905.

PATENT OEEICE.

THEODORE L. VALERIUS, OF FORT ATKINSON, WISCONSIN, ASSIGNOR TO THE CREAMERY PACKAGE MFG. COMPANY, OF CHICAGO, ILLINOIS, A

CORPORATION OF ILLINOIS.

CREAM-RIPENER.

SPECIFICATION forming part of Letters Patent No. 790,466, dated May 23, 1905. Application filed August 29, 1904:. Serial No. 222,578.

To @ZZ whom it may concern.:

Beit known that I, THEo'DoRE L. VALERIUs, of Fort Atkinson, Jefferson county, Wisconsin, have invented a certain new, useful, and

Improved Cream-Ripener, of which the following is a specification.

My invention relates to apparatus for employment in the art of butter-making, and has particular reference to cream-ripeners for lo creameries'where large quantities of butter are produced.

To obtain the best yield of butter from cream, it is necessary to ripen, sour, or ferment the cream before` it is churned. The

present process of ripening cream--a process which is very oldis extremely simple. It

consists in steps substantially as follows: The cream from which butter is to be made is placed in a suitable vat or so-called ripener 2o some hours before the time for churning. The cream will of its own accord ferment and reach the desired state of acidity if left in the vat for sufficient time; but to accelerate the fermentation a quantity of starter of lacticacid ferment is admixed with the cream before or immediately after it is placed in the vat or ripener. Inasmuch as the rate at which fermentation will progress in cream containing a proper proportion of starter is regulated by the temperature of the cream, the next step of the process consists in tempering the cream. It, has been found that sweet cream that is set during the early part of one day will ripen with sufficient rapidly to be ready for churning the next day, provided the temof suitable temperature. On the other hand,

as in the summer, when the cream is received at a relatively high temperature, it is neces-4 50 sary to reduce the temperature by application of cold water or ice. As the temperature of the cream may change materially during the time that it is in the vat, it is customary to heat or cool itto so controlthe fermentation that the 5 5 cream will be neither overripe nor underripe at the churning time. As is well known,if cream is allowed to ferment beyond a certain point putrefaction sets in, withdeleterious effect,and y it is therefore necessary that a butter-maker 6o shall frequently test the ripening cream and stop the fermentation when the cream has become of the desired acidity or else immediately churn the cream. Fermentation may be practically stopped by reducing the teml6 5 perature of the cream to approximately 4:50, and to this end and to avoid the use of ice in the cream it is common to employ cream ripeners or vats which are provided with water spaces or walls or which contain coils or pas- 7o sages through which cool Water or brine`may be passed. In like manner and with warmer Huids these vats or ripeners are used for heating the cream when necessary. The performance of ripeners of these general classes is quite satisfactory when closely watched and when the quantity ofcream is small; but with the increase in the capacity of vats or ripeners and -with the introduction of gathered cream many difficulties are encountered. The 8o tendency of the present time is to increase the size and capacity of all Creamery apparatus and machinery with a view to greater productiveness, and from a desire to reduce carrying costs and'charges the farmers in many 8 5 sections separate thecream from the milk at their own dairies and take or ship only the cream to the creameries. This naturally results in the delivery of various grades 'of cream to the butter-maker-that is, some lots are thin, containing small proportions of butter-fat, while others are thick and almost pasty. Cream. which is supplied in this way is known as gathered cream, andmuch of it is carried long distances. Furthermore, out of the practice ofd using gathered cream has grown the abuse of holding cream from day to day until the quantity acculnulated is sufieient to Warrant delivery, with the result that much of the cream received at a ereamery in a single day is far advanced in fermentation and is likely to be clotted or leathery, and yet must be mixed with the fresher cream of the day in order to save it from actual putrefaction and loss. Even when all the lots are sweet and fresh it isdifcultto thoroughly mix them and produce a goed admixture of starter Without churning the cream to a detrimental degree. The difficulties attending the use of varying lots of fresh cream are aggravated in the case of gathered cream. Such difficulties are again increased in attempting to handle large masses of gathered cream in a single vat, as will be explained hereinafter. To produce butter of the best quality, it is necessary that the cream placed in the churn shall be of uniform consistency and acidity throughout. If the cream is unevenly ripe or acid, the butter produced therefrom will be of poor quality, and in addition to the loss in value considerable proportions of butterfat will be left in the buttermilk when improperly-ripened cream is ehurned.

I apprehend that one reason Why large cream-ripeners fail to produce goed results is that portions of the large body of cream are so far removed from the tempering Walls or coils of the ripener that they are less affected by the temperature thereof than those p0rtions which are in immediate contact with or adjacent to the Walls or coils. Obviously in such cases the rates of fermentation Will be dierent in the various parts of the vat, and there being no means of equalization the product finally taken therefrom will be of poor quality.. Again, even a mass of fresh cream admixed with starter has a tendency to stratify, the starter and the serum settling toward the bottom of the vat, While the fats tend to rise. In consequence the lower portions of a fermenting body of cream frequently become fully acid and even putrefy before the cream in the top of the vat is sufiiciently ripe to be churned. As bearing upon this phenomenon I find that the rotary coils which are sometimes used only aggravate the separating tendency of the starter and the aeidulated portions, and, further, that the greater the depth of cream in the vat the more likely it is to ripen unevenly. It will be evident that because of its lack of uniformity in all particulars a body of gathered cream as a matter of course yields even less readily than does fresh cream to admixture with starter, is more likely to be churned if agitated, is more difficult to blend, is slower and less likely than fresh cream to respond to the influence of the heating and cooling devices,

and is apt to spoil through putrefaction in some portions unless the fermentation of the body as a whole is cheeked and stopped as soon as any portion has developed full acidity, and lack of acidity in the major portion of such a body is sure to cut down the butter yield and occasion serious loss.

The conditions and difficulties surrounding` the ripening of cream in large quantities and as particularly bearing upon the production of butter from gathered cream heilig now understood, the object of my invention may be defined as being te provide a cream-ripener which may be advantageously used in any size and whereby any and all kinds of cream may be ripened uniformly and thoroughly Without danger of overripening or churning any portion of the cream.

I have invented a novel improved process of ripening cream, which though reserved for a separate application for patent will be generally characterized or described hereinafter; and the particular object of my invention is to provide a cream-ripener which shall be capable of carrying out said novel process. A chief feature or step of said process, and one which would seem to be almost obvious in View of admitted facts, resides in vigorously stirring or agitating the whole body of cream in a vat to give all parts the same consistencyY and temperature, and thereby positively and regulably enforce the uniform fermentation of the Whole body of cream. As contrasted with my invention it has been generally supposed that any agitation of ripening cream would retard fermentation and result in a poorer instead of a better product, and, furthermore, that such agitation would result in a serious loss by prematurely churning the cream. Common experience and many special experiments prove that known ripeners cannot be utilized in any process which like mine requires the agitation and mixing of the cream, and every attempt to so use the same has resulted disastrously. For this reason I have been compelled to seek other and new means for carrying my invention into practical commercial effect.

My process may without diiiiculty be performed by hand if the quantity of cream under treatment is small, but involves too much labor when the body of cream is large. I have therefore devised and my invention consists in the hereinafter-described cream-ripener, which is capable of handling the largest quantity of cream and, furtherlnore, cream of all kinds and conditions, the ripener operating to reduce the cream to a condition of uniform consistency, to thoroughly cmulsify the mass and disseminate the starter therein, to aeratec., expose all parts of the mass to the atmospherevto impart any desired temperature to the mass as a whole, to maintain the condition or state of uniformity through- ICO IIO

out the period of fermentation and at all tem-v to drive or circulate the cream fromA end to endof the vat and to set up vigorous agitation and conflicting currents; and, further, my invention consists in a ripener which has a stirring or circulatingl device that operates to mechanically smooth or break up the clots and leathery portions contained in the body of cream; and, further, my invention includes means for increasing, decreasing, or holding the temperature of the body of cream while in the described state of agitation and during the fermentation period; and particularly my invention consists in a cream-ripener comprisinga vat in' combination with a long rotary spiral arranged in said vat and through which a tempering fluid is passed to effect the heating or cooling of the body of cream in the vat, 'said spiral being of much less diameter than the width of said vat to leave large return-flow spaces around the spiral,'and said spiral being rotated with suiiicient speed to forcibly agitate the contents of the vat and cause the rapid longitudinal flow thereof in the vat; and, further, my invention consists in various details of construction and in combinations of parts, all as hereinafter described, and particularly pointed out in the claims.

My invention will be more readily understood by reference to the accompanying drawings, forming a part of this specification, and in which'- Figure 1 is a vertical longitudinal section of a cream-ripener embodying my' invention. Fig. 2 is a section plan view thereof on the line m2 x2 of Fig. l. Fig. 3 is an end view of the cream-ripener, the upper portion thereof being broken away to show the construction of the cover. Fig. 4 is an enlarged sectional detail showing'the axial portion of the cream emulsifying and tempering device which operates within the vat. Fig. 5 is a transverse section substantially on the line y; of Fig. 4, being an end View of one of the spiral sections upon the hollow shaft; and Figs. 6 and 7 are perspective details of one of the many sheet-metal disks which together make up the long hollow spiral portion of the mixing or emulsifying device. V

My cream-ripener may be made and is successful in all sizes; but the drawings are intended to illustrate a riper of several tons capacity, this particular vat being about ten feet long, ve and a'half feet wide, and Vfour 4and a half feet deep, with a rotary member that is approximately three feet in diameter. Said rotary member has a hollow shaft held in the ends of the vat and preferably always partakes of the form of a spiral that is continuous from end to end. Respecting the cost f and eiiiciency of the ripener, I have secured the best results with such a spiral device; but the rotary member may be made in other forms without departing from my invention. The said spiral is hollow and is supplied with tempering fluid through the hollow shaft. When rotated, the spiral causes the contents of the vat to circulate fromend to end of the vat and also causes the same to boil vigorously, many conflicting currents being set up by the rotation of the spiral within the confining-walls. The spiral has no tendency to agitate the cream to the eXtent of lifting or dashing the same about and for this reason may be operated at high speed without endangering the cream. Iam careful to make the rotary member of much less Width and depth than the vat, and in this way provide ample spacesat the sides of and .beneath said member, through. which the cream that is propelled toward one end of the vat may return Vto the opposite end, eddying and boiling as it goes, but free from any compression or restraint that would tend to churn it. It isobvious that the temperature of the mass of .cream thus set in motion may be quickly inuenced and equalized through the medium of the rotary member, and I prefer to make the same hollow to serve as a channel for the tempering iiuid, as described. Nevertheless I do not by this statement intend to confine my invention to a hollow spiral, as it is possible to simultaneously agitate, smoothen, and temper the mass of cream by separate instead of identical means. of the functions performed and the results ascomplished by the machine thus described will facilitate the description and understanding of its details. i

IOO

A brief statement The cream from the separators or on its arrival at the creamery is poured or dumped into the ripener. The spiral is started and kept in rotation from the time when there is enough cream in the bottom of the vat to partly vimmerse the spiral. In other words, I have found it desirable to prevent thelocalizing of temperatures or of vfermentation and to start the blending and equalizationV of the dierent lots of cream from the very beginning of the reception of the cream. During lthis period it is not only advantageous to equalize the temperature and begin the aeration of the cream, but to also reduce the tem'- perature of the cream to a point where its fur- Y bad cream, is by that time in condition to receive the starter or lactic-acid ferment-that is, the rapid rotation of the cold spiral in the cream and the circulation and boiling action of the cream in the vat will have not only reduced the temperature of the mass, but will have equalized the same in all parts of the vat, and, further, will have reduced the component lots of cream to a homogeneous mass of substantially uniform consistency, smoothing out and breaking up the denser portions to prepare the cream for admixture with the starting fluid. A further important result of the early circulation and agitation which continues during the filling operation is the effective aeration of the cream, every part thereof being at some time exposed to the atmosphere, which rids the cream of noxious and deleterious oils, vapors, and gases.

A quantity of starting fluid may be placed in the vat before it is filled; but I prefer to withhold the starter until the cream has been made uniform as to temperature, consistency, or texture. The required quantity of fluid is then poured into the vat and is quickly admixed with the cream by the action of the rotating spiral. The effect of thespirals action is such that the actual emulsiication of the cream and starter is thus accomplished, the fats being held in a uniform state of suspension, and thus properly exposed to the liberating action of the lactic ferment. When it is thought that the starter has been uniformly distributed in the mass of cream, a warm Huid, such as hot Water or water and steam, is admitted to the hollow spiral, and said spiral continuing to rotate and circulate the contents of the vat the said contents are quickly raised to a temperature that is conducive to the rapid development of the starter bacteria, hence the fermentation of the mass as a whole. This higher temperature, usually approximating 700 to 8()O Fahrenheit, is maintained, and the smoothing and emulsifying process is continued until the cream attains a sufficient degree of acidity or ripeness, at which time it will be found to be a smooth and uni form though comparatively thick liquid, free from liberated butter particles and, save for its temperature, ready for the churn. Fermentation may be hastened or retarded, as desired, by regulating the temperature of the rotary spiral, and, if desired, the spiral may be stopped for part of the time after the cream has been thoroughly emulsiiied and tempered. Before the cream is taken from the vat its temperature is reduced to and held for a time at about 5()O Fahrenheit to prevent putrefactive fermentation and to equalize and hold the low temperature of the butter-fat and serum with a view to avoiding a subseq uent rise of temperature in the churn. To thus cool the contents of the vat, it is only necessary to continue the rotation ofthe spiral and turn cold water or brine into the same.

It should be understood that the vat is pre lerably closed or covered at all times` except during the time the vat is being lilled, but that the contents of the vat is practically exposed to the atmosphere at all times through the employment of a peculiar cover, hereinafter described, which permits the escapeof vapors and gases from and the entrance of air into the vat while excluding insects and atmospheric odors.

Proceeding now to the description ol my machine in detail, 2 represents a tank or vat, preferably resting upon foundation-pedestals 3. When made of wood, thc vat is provided with a metal lining 4, beneath which is an airspace 2, which serves as an insulator.

5 is the drain connection of the vat, same being normally closed.

rl`he upper edge of the vat is provided with a shallow trough 6, preferably formed solidly with the metal lining 4L.

7 is acover, preferablycomposed of several thicknesses of metal, with interposed insulation, and this cover is provided with a deep flange 8, that is adagted to occupy the trough or groove 6 in the top of the vat. The cover rests upon the inner edge 9 of the vat-top, but does not make a tight joint therewith, there being several ribs lO on the under side of the cover. The groove 6 is filled with water, which with the fiange 8 and the walls of the groove 6 completes a perfect water or liquid seal for the top of the vat. 'lhe stand of water is insuicient to prevent the escape ol pressure or gases from within the vat or the entrance of air to relieve any tendency toward a vacuum within the vat. In either ease the gas or air will bubble through the water seal without expelling the water from the groove 6. It is obvious that this seal elfeetually prevents the entrance of deleterious odors from the surrounding atmosphere and also serves to exclude insects from the vat. G' represents a drain-cock connected with the groove (5 for emptying the same. For convenience the weight of the cover is preferably counterbalanced, as shown in Fig. l, so that it may be easily raised. rl`he water contained in the groove is more or less polluted when cream is ripened in the vat. Hence it is desirable that the groove be cleaned and the water changed frequently. It will be observed that the groove is wide open at the top, making it easy to clean when the cover is raised. I deem it essential to close the top of the ripener in this way, and regard the construction described as an important element of my invention.

Each end of the vat is provided with a bearing l1 for the hollow shaft 1Q of the circulating, agitating, tempering, or clnulsifying device, hereinbefore referred to as the rotary element. As shown in Fig. 2, each bearing comprises the sleeve or bearing proper, l1, having on its outer end a liange ll', that is bolted to the end of the vat. On the inner lOO llO

endV of the bearing is a wide iiange 11, which makes a tight joint with the metal lining`4. The inner end of the bearing 11 is threaded to receive the stuffing-box 13, containing packing 13' for making a tight joint between the bearing 11 and the shaft 12. A collar 14 on one end of the shaft and the hub of the bevelgear 15` on the other end of the shaft together prevent longitudinal movement of the shaft in its bearings. By placingthe stuffing-boxes on the inner ends of the bearing oil which is placed on the outer ends of the bearing is eX- cluded from the interior of the vat, and, furthermore,cream which seeks to escape through the stuflng-box tends to lubricate the bearings and expel the oil that might otherwise enter therefrom.

` The bevel-gear end of the vat is provided with a light frame to sustain the fluid connections. This frame comprises studs 16 16 and cross-bar 17, containing a holder for the fluid connection'18. Said connection comprises a tube which enters the end of the hollow shaft 12, as shown in Fig. 2. The joint between the tube 18 and the shaft is closed by reducing the opening in the end of the shaft and applying the stuffing-box 19.

l 2O yis the mixing-tube, to the lower end of which the tube 18 is connected. At the upper end of the part 2O I attach the brine, water, and steam connections 21, 22, and 23, provided withv valves 21', 22', and 23', respectively. By manipulating these valves any desi-red admiX- ture of water and steam or of steam'and'brine may be secured. If desiredfthe valves may be used separately. The lower end lof the mixing-tube 2O is provided with a valve`24 for draining the same after the ripener has been used, and more particularly for admitting air to destroy any tendency toward a vacuum within the rotary'agitating device, as when it is cool and steam has been admitted to it. Y

' The shaft 12 may be rotatedin any suitable manner; butI prefer to employ the pair of bev'el'- gears 15 `and '25, the latter being arranged on a-tran'sverse shaft 26 in bearings 16 and 27. j Y

' 28 'is the drive-belt pulley, slidable on the shaft 26 and movable by means of a convenient lever 29. The connection between the pulley and the shaft 26 is effected by means ofa chuck, one part of which is on the pulley and the other',j30, of which is fixed on the shaft 2 6. i

The rotary device within the vat may be stopped and started by means of the lever 29.

The hollow spiral is continuous from end to end and receives fluidat one'end of the shaft andl discharges it throughv the other. Because of the tempering-fluid connection that end of the vat is termed the head end, and it is toward' this fend that the cream is propelled by the rotating spiral. I prefer to set the spiral on theshaftnearer the head end of the vat than'the rear end thereof, the` apart, form thedisk into a spiral.

larger space being provided in said rear end.

The purpose of so setting the spiral is to effect the crowding or forcing of the-cream most vigorously at the head end of the vat p and to relieve it from all pressure as it flows toward the rear-end of the vat, to the end that the cream may liow naturally to the -receiving end of the spiral. The construction ofl the spiral 32 is well shown in Figs. 2, 4, 5, 6, and 7. The shaft 12, which is generally a steel pipe having its ends turned to fit the bearings 11, is sheathed with copper 31. This vsheath is soldered to the lshaft and is used to facilitate the soldering of the central joints hetweenithe parts of the spiral or screwand the shaft. The 'hollow spiral 32 is formed by a plurality of sheet metal, preferably copper or tinned, disks, eachof which is cut upon a radial line, and the ends thus formed, drawn The ends of adjacent disks are joined in series to present an unbroken surface from end to end of the spiral.l It will be understood that there arev two sets of disks, one set forming the front surface of the spiral 32 and the other the back surface thereof, and on referring to the drawings it will be seen that the peripheral edges of the front and back disks are drawn together. to the action of spiral dies to give the same a permanent set before undertaking to place them upon the shaft 12. If desired, said dies may be formed to also effect the necessary I prefer to subject the disks y lateral pitch of the disks, and thereby facilitate the joining of the edges of the front and back disks. In such case it is necessaryto employ two dies, the front and back disks being relatively reversed. The cross-section ofthe spiralis triangular, and I prefer lthat the base of eachv triangular section shall be greater than the-distance between the bases of adjacent triangles. Each spiral-forming disk is provided with a central -hole to receive wardly-turned fiange 33, adapted to lit snugly around the copper sheath of the shaft. `The flange-opening in the disk conforms to the pitch of thefspiral upon the shaft, which cor- IOO " the shaft 12 and is also provided with an inresponds to the'peripheral pitchof the spiral Y orv screw. For spacing the front and back disks apart I employ a spiral thread on the shaft and preferably make this thread in sections, as illustrated in Figs. 4 and 5. These as shown in Fig. 4, to provide space 35 for the reception of the disk-flanges 33. In this manner the front and ,back disks are properly spaced and are alsoforced and lheld to the lproper spiral planes, and, furthermore, are ysecurely attached to the shaft. between the sheath 31 'and the flanged edges rIhe joints of the disk are closed by solder, as shown at points 36, it' being an easy matter to sweat v sectionsl 34 may be of cast metal and are sei curedto the shaft by screws 34. Theinner sur- 1 face of the spiral-section 34 is reduced in width,

solder into the flange-joints and to wipe solder into the spiral corners between the disk and the shaft.

Particular' stress is laid upon this feature of my invention, as I am thereby enabled to avoid the presence of uncleanl y projections or cracks at the axis of the rotary member. Said memberis therefore easy to clean. In building up the hollow spiral I prefer to place one of the sections 34 on the shaft and then screw the disks into place thereon. /Vhen this has been done, the next spiral section of the thread 34 is put in place and the next disks are secured thereon. Then the disks are thus placed, their edges are drawn together, lapped or double seamed, and soldered, and the radial joints between successive disks are then closed. The drawing together of the disks operates to put them under tension, and therefore tends to nullify the effect of slack in the metal from which the disks are made. The extreme ends of the spiral are closed by drawing component disk ends together or by separate pieces set between said ends, as desired. I prefer that the ends of the spiral shall be substantially sharp to avoid any dashing effect upon the cream when the spiral is rotated.

rIhe shaft 12 contains two blocks, plugs, or projections 12 12/l adjacent to the ends of the spiral, and at each end said shaft is provided with holes 37, which lead into the front and rear ends of the spiral, respectively.

The tempering fluid which is supplied to the hollow shaft flows through the holes 37 into the forward end of the hollow spiral. From this it flows through or traverses the spiral, passing spirally around the shaft until the water reaches the discharge-opening 37 at the rear end of the spirahwhence it passes into the hollow discharge end of shaft 12. After performing its function the tempering fluid is discharged into a basin or box 38, supported by studs 39 on the rear end of the vat. This box is provided with a cover 40 and contains a hood 41, the purpose of the latter being to prevent the splashing of the liquid which is delivered into the box.

42 and 43 represent drain connections, each having a valve 44.A One of these connections may be short to deliver the water upon the floor of the room. The other is intended to be connected to the brine-pump. It is the usual practice to permit the water to waste, while the brine, because of its greater cost, is usually circulated.

The detailed operation of my invention is as follows: The vat being empty and clean, ready to receive cream, is gradually filled with cream as it arrives at-the Creamery. As soon as the body of cream rises into contact with the bottom of the rotary spiral said spiral is started into action by throwing the clutchlever 29. At the same time the cold-water valve'22 or the brine-valve 21 is opened to admit a cold fluid to the tube 20, connection 18, and shaft 12. The hollow spiral will be quickly filled with a cold fluid, the latter being thereafter continuously discharged into the basin 38. It' brine is being used, the valve in pipe 42 is closed and the other valve opened to permit the return of the brine to the cooling and circulating apparatus. The rotation of the spiral in the cream favorably aflects same, as hereinbefore described. Then the full supply of cream has been placed in the vat, the cold fluid is partially or wholly turned olf and steam is admitted to the spiral through valve 23 to raise the temperature of the agitating or emulsifying device. The temperature may be easily controlled at all times by manipulating the several fluid-valves 21', 22', and 23. Upon completion of the fermenting process as herein before described the warmer fluid is excluded from the telnpering device and a cold fluid is admitted thereto to chill the body ol ripened cream and preserve and prepare the same for churning. The ripened cream is finally drawn ofl` or pumped from the vat, after which the vat is cleaned and made ready for the next lot or batch of cream.

It is obvious that fairly good results,though with more danger of churning, may be secured with a vat in which the rotary member occupies a vertical position, and my invention includes such a construction. It is further obvious that numerous modifications of my invention will readily suggest themselves to one skilled in the art, and I therefore do not confine my invention to the specific constructions herein shown and described.

Having thus described my invention, I claim as new and desire to secure by Letters Patent 1. In a cream-ripener, a suitable cream-vat, in combination with a mechanical device therein, normally immersed in contained cream and adapted to cause the rapid circulation and boiling action of the whole body of cream without churning the same, and means for heating and cooling the cream while in circulation, substantially as described.

2. In a cream-ripener, a vat, in combination with rotatable means adapted to cause the rapid longitudinal circulation of the contents of the vat and set up conflicting lateral cm'- rents within said contents, and said means being also adapted to smooth said contents; whereby to emulsify said contents, substantially as described.

3. In a cream-ripener, a vat, in combination with a rotary internally-tempered member, of much less width and length, operable in lsaid vat and adapted to circulate, emulsily and temper the contents of said vat, substantially as described.

4. In a eream-ripener, a vat, in combination with a horizontally-arranged rotary cream propelling and tempering device in said vat, said device being of small dimensions, compared with the containing-vat, means for ro- IOO and for the purpose specified'.

consistency and temperature, substantially asl described.

5. In a cream-ripener, a vat, 1n combmatlon with a rotary spiral, arranged upon a horizon-l tal aXis in said vat and adapted to cause the circulation of the contained mass o r body from end to end of the vat and outward from said'aXis', there being wide spaces or channels between the spiral and the walls of the vat, substantially as described.

6. In a cream-ripener, a vat, in combination with a rotary spiral mounted upon a horizontal axis within said vat, said spiral being lof much less diameter than the width of said'vat, there being large return-flow spaces between the `spiral and the sides of the vat, and means for raising or lowering the temperature of said spiral to regulate the temperature of the cream contained in said vat, substantially as 7. -In a cream-ripener, a suitably-closed vat, provided, in combination with an internallytempered' rotary cream propelling and smoothing device, adapted to circulate the cream from end to end of the vat, such rotary device being surrounded by wide amplereturn-low spaces within the vat, substantially as described.

8. In a cream-ripener, a vat, in combination V with a hollow shaft extending through said vat,

means for rotating said shaft, means for supplying tempering fluid to said shaft, a hollow sheet-metal spiral extending from said shaft outward, openings, communicating with the lends of said spiral, being provided in said shaft, said spiral being wholly within said vat and there being wide return-flow spaces between the spiral and the walls of the vat, substantially as described.

9.- In a cream-ripener, a vat, in combination with a hollow shaft supporting a spiral and means for circulating a tempering fluid therethrough, said spiral adapted to cause the longitudinal and laterall circulation of the contents of the vat, being set nearer the head end of said vat than the rear end, and there being wide, ample return-flow spaces between the spiral and the vat-walls, substantially as described.

l0. In a cream-ripener, a vat of suitable width, depth and length, in combination with a rotary, internally tempered circulating, smoothing and tempering device arranged within said vat, there being wide return-flow spaces between said rotary device and the walls of said vat, and said device being capa ble of imparting both longitudinal and lateral movement to the cream at the center of the vat, and causing the described vigorous eddying, return-How of cream about the rotary device, substantially as and for the purpose specied.

In testimony whereof I have hereunto set my hand, this-25th day of August, 1904, at Chi- A cago, Illinois, in the presence of two witnesses.

THEODORE L. VALERIUS. Witnesses:

C. G. HAWLEY, JOHN R. LEFEVRE. 

